Carne Asada x Huevos Rancheros


beef tenderloin on top of cheesy tortillas with sunny side up eggs, blistered shishitos, grilled onions and cherry tomatoes

Steak and eggs don’t need to be boring. They’re a brunch staple, the salty, savoury steak dipped in the creamy, runny yolk of a sunny egg, classic and delicious. But, of course, I had to make my spin on this classic. You’ll often see a ribeye, sirloin or New York Strip steak on your plate and your favourite brunch joint, but I used beef tenderloin instead. Why? Because beef tenderloin is just melt-in-your-mouth tender, especially when you use the reverse sear method to make it. I smoked the beef tenderloin low and slow and then seared it on a super hot plancha to get that beautiful exterior crust and charred flavour. The light smoky taste and charred flavour of the exterior just makes the beef tenderloin an absolute killer, a bite of meat you won’t soon forget.


For this brunch dish, the beef tenderloin and sunny eggs are sitting on top of corn tortillas, but these are done on the plancha with a crispy cheese frico. Cheese frico is made by putting your shredded cheese directly onto the hot plancha and letting it melt and crisp up. When you put the corn tortillas on top of your melted cheese, the fuse with that melted cheese, and become one big, crispy, cheesy base for your steak and eggs. To build this epic brunch dish, you put your cheesy tortilla base on a platter, add your three sunny eggs on top, sliced beef tenderloin (make sure to pour all the juices from the cutting board onto the meat for extra flavour) and then top with grilled onions and blistered shishito peppers, cherry tomatoes for a pop of colour and freshness and a homemade spicy guac sauce. The guac sauce is super easy to make and is just fresh cilantro, garlic, pickled jalapenos, avocado for creaminess, olive oil and lime juice blended. together. The sauce is fresh and has a nice kick from the pickled jalapenos. If you’re sensitive to spice, reduce the amount of pickled jalapenos in the sauce, but I recommend at least a bit of heat for this dish. The last step is sprinkling on some tajin spice and you have one epic brunch platter. Keep reading to find out how to make this Carne Asada x Huevos Rancheros dish or jump to the full recipe.


If you want to find out how to simultaneous smoke your beef tenderloin while grilling up your onions, shishito peppers, eggs and cheese frico, check out the Alchemy. Make sure to sign up for the newsletter on the Alchemy Grills site here.


seasoning beef tenderloin with Alchemy rub

To get you meat ready, drizzle your beef tenderloin with canola oil and season with Alchemy Green Rub on all sides.


placing the beef tenderloin into the smoker

Place your beef tenderloin in the smoker for 30-45 minutes or until it reaches an internal temperature of 120F.


squeezing half an avocado into a large measuring cup to make spicy guac sauce

Next, prepare your onions for the grill, by slicing them into strips. Cut your cherry tomatoes in half, these will be used for garnish later, so set aside. To make your green sauce, roughly chop your cilantro and place it in a bowl or large measuring cup. Add your garlic, can of pickled jalapenos, avocado, olive oil, lime juice.


blending the spicy guac sauce with an immersion blender

Blend together all the ingredients with an immersion blender until smooth. Your sauce should still be a thicker consistency, just all the ingredients nicely blended together, you don't want it too thin.


sprinkling salt on blistered shishito peppers on the plancha

Next, add your shishito peppers to the plancha, and drizzle with canola oil. Add your onions to the grill and also drizzle with canola oil. Salt the shishito peppers and onions, cooking until the peppers are nicely charred and the onions are softened and caramelized. Remove from the grill.


bubbly cheese on the plancha with tortillas on top

Sprinkle your shredded cheese directly onto the plancha, let it melt slightly, about a minute. Add your tortillas on top of the melted cheese, in a row, overlapping the sides a bit. Let the cheese melt and crisp up on the bottom.


crispy golden cheese melted on top of tortillas after they have been flipped

Using a long spatula, flip the cheese and tortillas as one, letting the other side of the tortillas warm up, about a minute. You want the cheese to be nice a crispy and golden, keeping all the tortillas together.


adding sunny side up eggs to the cheesy tortillas on a platter

Crack three eggs onto the plancha and cook sunny side up. Remove the cheesy tortillas from the grill and place on a platter, cheese side up. Place your cooked eggs on top of the tortillas.


smoked beef tenderloin searing on the plancha

Take the beef tenderloin out from the smoker and sear on both sides, about 1-2 minutes. Remove from the grill and transfer to a cutting board, allowing to rest, 5-10 minutes.


placing sliced beef tenderloin on a platter with the cheesy tortillas and eggs

Slice your beef tenderloin into rounds, drizzle the juices from the cutting board over your meat, and sprinkle with salt. Place your sliced beef tenderloin on top of your tortillas with your sunny side eggs.


sprinkling spicy guac on top on the carne asada huevos rancheros dish

Top the platter with the grilled onions, shishito peppers, cherry tomatoes, your spicy guac sauce, and sprinkle with tanjin spice.


And now for the full recipe...


Carne Asada x Huevos Rancheros Recipe

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 60 minutes


Ingredients:

2.5-3 lbs whole beef tenderloin roast

227g shishito peppers (1 bag)

½ Spanish onion

10-12 cherry tomatoes

Canola oil

5 corn tortillas

1 cup shredded Tex-Mex cheese

3 eggs

2 limes

200ml pickled jalapenos

1 bunch cilantro

1 avocado, ripe

2 cloves garlic

2 limes

Olive oil

Alchemy Green Rub (stay tuned)

Salt

Tajin


How to Make It:


Preheat your smoker to 275F.


Drizzle your beef tenderloin with canola oil and season with Alchemy Green Rub on all sides. Place in the smoker for 30-45 minutes or until it reaches an internal temperature of 120F.


Next, slice your onion into strips. Cut your cherry tomatoes in half and set aside. Make your green sauce by roughly chopping your cilantro and placing in a bowl or large measuring cup. Add your garlic, can of pickled jalapenos, your avocado, olive oil, lime juice and blend together with an immersion blender until smooth.


Add your shishito peppers to the plancha, drizzle with canola oil. Add your onions to the grill and also drizzle with canola oil. Salt the peppers and onions, cooking until the peppers are nicely charred and the onions are softened and caramelized. Remove from the grill.


Sprinkle your shredded cheese directly onto the plancha, let it melt slightly, about a minute. Add your tortillas on top of the melted cheese, in a row, overlapping the sides a bit. Let the cheese melt and crisp up on the bottom. Flip the cheese and tortillas as one, letting the other side of the tortillas warm up, about a minute. Crack three eggs onto the plancha and cook sunny side up. Remove from the grill and place on a platter, cheese side up. Place your cooked eggs on top of the tortillas.


Take the beef tenderloin out from the smoker and sear on both sides, about 1-2 minutes. Remove from the grill and transfer to a cutting board, allowing to rest, 5-10 minutes. Slice your beef tenderloin into rounds and place onto your platter, drizzle the juices from the cutting board over your meat. Top the platter with the grilled onions, shishito peppers, cherry tomatoes, your spicy guac sauce, and sprinkle with tanjin spice.


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Matt Basile

MEET THE CHEF

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Chef Matt Basile is the founder of the Toronto-based street food brand, Fidel Gastro's, which, within four years, went from an underground sandwich pop-up to an internationally recognized food brand. Now almost a decade later, Matt has a still growing business of food experiences, restaurant consulting and new and exciting foodie-filled projects on the way. Matt always strives to be different in an industry steeped in tradition. Matt is also the author of the best-selling cookbooks Street Food Diaries and Brunch Life, and was the host of the travel food show Rebel Without a Kitchen for two seasons. More here!